Cacoila

Cacoila, a Portuguese dish, is named after a clay cooking pot traditionally used to slow-cook the meat. Instead of the clay pot, our cacoila recipe uses a common appliance, a slow cooker, which results in an incredibly tender and spicy pork.

A Portuguese cacoila recipe tastes delicious on a bolillo, a somewhat football-shaped bun or roll that’s heavenly for just about any form of sandwich. If you’ve never tried a recipe for cacoila, you’re in for a treat, as it’s a delightful version of pulled pork that’s incredibly scrumptious and easy to make.

Ingredients for Cacoila

• Boneless pork shoulder butt roast: Cut the roast into 2-inch pieces ahead of time.
• Dry red wine or reduced-sodium chicken broth: Either of these helps marinate the pork to keep it moist and tender.
• Seasonings: Minced garlic, bay leaves, salt, paprika, red pepper flakes and cinnamon team up to create an immense flavor profile for the cacoila.
• Onion: Onion adds flavor and a slight crunch as a pleasing textural variation in this recipe for Portuguese cacoila.
• Bolillos or hoagie buns: Choose a good bun or roll to enjoy the pulled pork as a sandwich.

Directions

Step 1: Marinate the meat

Place the pork in a large bowl and add the wine or broth, plus the garlic and seasonings. Turn the pork to coat it; cover and refrigerate the bowl overnight.

Step 2: Cook the pork and onion

Transfer the pork mixture to a 5- or 6-quart slow cooker; add the onion and water. Cook, covered, on low for six to eight hours or until the meat is tender.

Step 3: Shred and serve the meat

Skim the fat from the pork mixture and remove the bay leaves. Shred the meat with two forks. If desired, serve the pork as a sandwich by using a slotted spoon to scoop it onto split bolillos.

Recipe Variations

• Add allspice: Allspice, a dried berry, has hints of many flavors all at once. It tastes a bit like nutmeg, clove and cinnamon, and 1/2 to 1 teaspoon is enough to add lots of flavor to this dish.
• Use less cinnamon: Use 1/2 teaspoon or so to keep the cinnamon flavor minimal in this recipe for cacoila.
• Include peppers: Dice red or green peppers, or a sweet pepper variety, to add color and a little crunch to the Portuguese cacoila recipe. Red or green bell peppers are great sources of vitamin C. Add them along with the onion.
• Serve with pickles: Add sweet or dill pickle slices to the sandwiches for another flavor enhancement.

How to Store Cacoila

When the pork cools, transfer it to an airtight container and store it in the refrigerator. It’ll keep for three to four days.

Can you freeze cacoila?

Yes, cacoila freezes well, allowing you to save some for another time. When the pork cools, transfer it to zippered freezer bags and remove the excess air. Store them, flat, in the freezer for up to two months.

Cacoila Tips

Could I make this with beef instead?

Absolutely! Cacoila is typically made with either beef or pork. For beef, use a chuck roast cut into 2-inch pieces and a red wine instead of the white.

Would tomatoes work in this dish?

Tomatoes would be delicious in this recipe for cacoila, giving the pork a slightly tomatoey flavor like an exotic barbecue sauce. Add canned diced low-sodium tomatoes. It’s okay to include the juice from the can to add flavor, or rinse and drain the tomatoes to remove even more sodium. Fresh diced tomatoes may also be used; this is one of many great ways to enjoy tomatoes when they’re incredibly abundant.

Should I remove the fat from the pork first?

Small amounts of fat help flavor the dish, but if your cut of pork has a thick hunk of fat on it that wouldn’t taste great in the pulled pork, cut it off ahead of time.